I've got a BDS 6 rack & the temp swing is killing me on my sausage making! >:( My sausage turns into dried out jerky by the time it reaches IT of 152F. It swings by as much as 20degs. The Bradley controller is no where near accurate on inside temps. Set it @ 170F for cook time & checked against a oven therm. & it only reaches 150F! So I tried adjusting temp & cook times. Tried 180F, thought well it should swing from 140-160F. Still struck out after 18 hrs cook time only got to 138F ITemp. So I cranked it to 190F for a short time to finish & she jumped up to 152F ITemp. I give up!!! Going to break down & get a Auber DPI for my sausage making. Ruined 2 batches of sausage so far. I tried the foil wrapped bricks & it seemed to help somewhat. My BDS is set up on my covered back porch. It is rather windy up here in the Tx Panhandle but we've averaging aroud 100F this summer. I wouldn't think our stiff breezes would effect it that much since it's a Hot,Dry wind. I've been using the Bradley Digital Thermometer for my ITemps, it's off a little but close enough. Give me an Auber & I'll try it again!! Got a 25# batch of Mesquite smoked Green Onion Venision Sausage jerky! I think I'll use it to season up some Red Beans or Black Eyed Peas. Don't mind the temp swing for my BBQ but I plan on making a lot more sausage,Summer sausage,Deer Bacon,etc..
Down but not Out,
Jim
PID is about the only way to keep the temp within 2 degrees of where you want it. Sausage smoking is pretty particular about having a level temp. A cheaper way to go if you don't have a PID is to apply your smoke at the low temp of 150 or less and then after the smoke give them a hot water bath. It is a lot faster and they come out so juicy. Lots of threads on the hot water bath. Get the water temp up to 180 and plop them in and bring the IT up to 152 and pluck them out. Works great. I think that once you do it you will be hooked on the hot water bath. I know that is the only way I will do them now. Saves a ton of time. ;D
I have an Auber PID and it definitely is the way to go. Also the last time I smoked sausage I used the hot water in the roaster method at 160 and it only took about 15 minutes to get temp to 152. Saved me at least 5 hours time if not more. I will be doing it this way again.
Sounds like the PID ($) may be the answer.
If I wanted dramatic temp swings in my smoker, I'd continue to use my old weber. ;D
One of the reasons I hesitated ordering a bradley & opted for another make.
QuoteSounds like the PID ($) may be the answer.
I did fine on everything else, but when it comes to sausage, more temp control is required. Money well spent.
have heard many complaints about the digital controllers not being accurate on the digital models while the aubers always have been close once set up.